Recipes with lemon juice
5,002 recipes
Spirited Fruit
Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.
Vegetable Burgers(Welch)
Hearty vegetable burgers with bulgur, walnuts, chickpeas, mushrooms, tahini, and sunflower seeds seasoned with cumin and dill. Vegan and packed with protein.
Banana-Coconut Rolls
Baked banana halves brushed with butter and lemon juice, topped with shredded coconut until golden. A warm 4-ingredient dessert ready in 20 minutes.
Marions Best Ever Apple Pie
Heritage apple pie with a butter-and-lard crust, tart Northern Spy apples, brown sugar, and a teaspoon of bread crumbs lining the bottom shell to keep it crisp. A three-stage bake delivers an evenly browned crust.
White Beans with Roasted Garlic Dressing
White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.
Flowerpot Banana Bread
Flowerpot banana bread: classic banana walnut bread baked in a clay flowerpot in a slow cooker for an unusual conversation-piece presentation. Rustic gift idea with a 1970s charm.
Polenta Blueberry Cakes
Polenta blueberry cakes are tiny lemon-glazed muffins with cornmeal grit, buttermilk tang, and juicy blueberries folded through. A make-ahead dessert or brunch bite for a crowd.
Coconut-Fluff Peaches, or Pears
Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.
Hot Chicken Salad with Rice
Hot chicken salad casserole with rice, mushrooms, water chestnuts, and buttery cornflake-almond topping. Creamy, crunchy, and loaded with rosemary for elevated comfort food.
Salmon with Spinach
Salmon baked in foil packets on a bed of spinach, topped with a creamy horseradish walnut sauce. An elegant one-packet dinner with easy cleanup.
Salt Roasted Shrimp With Scampi Dip
Salt-roasted shrimp with a scampi beurre blanc dipping sauce. A showstopper appetizer where shrimp cook shell-on over a bed of rock salt and get served with a buttery white wine dip.
Mock Guacamole
Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.
Magheritsa
Magiritsa, the traditional Greek Easter soup of slow-simmered lamb and liver, rice, fresh herbs, and a silky egg-lemon avgolemono finish. Eaten after midnight mass to break the Lenten fast.
Grilled Mustard Turkey
Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.
Stir-Fried Okra with Spices
Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.
Swordfish, Dilled Peach
Baked swordfish steaks topped with caramelized onions, honey, fresh peaches, and dill. Sweet, savory, and herby on a meaty fish that holds up to bold flavors.
Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.
Hearty vegetable burgers with bulgur, walnuts, chickpeas, mushrooms, tahini, and sunflower seeds seasoned with cumin and dill. Vegan and packed with protein.
Baked banana halves brushed with butter and lemon juice, topped with shredded coconut until golden. A warm 4-ingredient dessert ready in 20 minutes.
Heritage apple pie with a butter-and-lard crust, tart Northern Spy apples, brown sugar, and a teaspoon of bread crumbs lining the bottom shell to keep it crisp. A three-stage bake delivers an evenly browned crust.
White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.
Flowerpot banana bread: classic banana walnut bread baked in a clay flowerpot in a slow cooker for an unusual conversation-piece presentation. Rustic gift idea with a 1970s charm.
Polenta blueberry cakes are tiny lemon-glazed muffins with cornmeal grit, buttermilk tang, and juicy blueberries folded through. A make-ahead dessert or brunch bite for a crowd.
Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.
Hot chicken salad casserole with rice, mushrooms, water chestnuts, and buttery cornflake-almond topping. Creamy, crunchy, and loaded with rosemary for elevated comfort food.
Salmon baked in foil packets on a bed of spinach, topped with a creamy horseradish walnut sauce. An elegant one-packet dinner with easy cleanup.
Salt-roasted shrimp with a scampi beurre blanc dipping sauce. A showstopper appetizer where shrimp cook shell-on over a bed of rock salt and get served with a buttery white wine dip.
Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.
Magiritsa, the traditional Greek Easter soup of slow-simmered lamb and liver, rice, fresh herbs, and a silky egg-lemon avgolemono finish. Eaten after midnight mass to break the Lenten fast.
Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.
Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.
Baked swordfish steaks topped with caramelized onions, honey, fresh peaches, and dill. Sweet, savory, and herby on a meaty fish that holds up to bold flavors.
